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MILLET RECIPE DIARY
AN INITIATIVE BY 8 MILLET HOUSE
MILLET
TABLE OF CONTENTS
1
FOXTAIL MILLET
BARNYARD MILLET
FINGER MILLET
KODO MILLET
LITTLE MILLET
SORGHUM MILLET
2
3
4
6
7
8
5
PROSO MILLET
PEARL MILLET
FOXTAIL MILLET
Foxtail Millet Kheer Foxtail Mango Rice Foxtail Millet Cutlet Foxtail Coconut Rice Foxtail Biryani Foxtail Bread Foxtail Bisi bele bath
RECIPIES LIST
FOXTAIL MILLET
Foxtail millet is one of the oldest cultivated millets. Three to four decades ago, foxtail millet was consumed as the staple food. It has double quantity of protein content compared to rice. It controls blood sugar and cholesterol. It increases disease resistant capacity when consumed and is considered ideal food for people suffering from diabetes and gastric problem. Foxtail millet provides a host of nutrients, has a sweet nutty flavour and is considered to be one of the most digestible and non-allergic grains available. It contains fibre, protein, calcium and vitamins. It is a nutritive food for children and pregnant women. It is rich in dietary fibre and minerals such as copper and iron that keep one’s body strong and immune.
Foxtail
MILLET RECIPE DIARY, 2019 FOXTAIL
Foxtail Millet Kheer
Ingredients: • De-hulled foxtail millets - 1 cup
• Dry fruits
• Ghee
• Water
• Sugar
• Milk
• Cardamom powder
Preparation Method:
1. Cook the de-hulled foxtail millet in boiling water for 5 min.
2. Roast dry fruits in ghee
3. Boil the water and milk, then add the cooked millet, add sugar
and stir slowly for 10-15 minutes until it is cooked.
4. Add cardamom powder and decorate with cashew nuts and
other dry fruits.
5. Serve hot as a traditional sweet
MILLET RECIPE DIARY, 2019 FOXTAIL
MILLET
Ingredients: • Foxtail millet – 1 cup
• water – 2 cups
• raw mango grated – 1 or per taste
• groundnuts – 2 tbsp.
• seasoning – curry leaves
• chillies
• mustard seeds
• Black-gram dal
• turmeric
• asafoetida
• oil
• Salt to taste
Foxtail Mango Rice
MILLET RECIPE DIARY, 2019 FOXTAIL
MILLET
Preparation Method:
1. Cook the millet in water and let it cool before mixing the
rest of the ingredients.
2. Fry groundnuts in oil, keep aside.
3. Prepare the seasoning.
4. Add grated mango and sauté for a minute.
5. Add the cooked millet and mix.
6. Tangy mango rice is ready, serve hot.
MILLET
MILLET RECIPE DIARY, 2019 FOXTAIL
Ingredients: • De-hulled foxtail millet - 100 g
• Potatoes – 20 g
• Carrots – 20 g
• Beans – 20 g
• Salt – 2 g
• Pepper – 5 g
• Chat masala – 5 g
• Bread crumbs – 20 g
• Green chillies – 5 g
• Water – as required
• oil - for shallow or deep frying
MILLET RECIPE DIARY, 2019 FOXTAIL
Foxtail Millet Cutlet MILLET
Preparation Method: 1. All the chopped vegetables and foxtail millet grain are
cooked and kept aside.
2. In a pan add one table spoon of oil, ginger garlic paste, sliced
green chillies and fry them until light brown colour appears.
3. Add the cooked millet, chat masala, pepper and cooked
vegetables and mix them well.
4. Make them into cutlet shapes, coat the cutlets with foxtail
bread crumbs.
5. Shallow or deep fry in a pan them until light brown colour
appears.
6. Serve with tomato sauce or chutney.
MILLET
MILLET RECIPE DIARY, 2019 FOXTAIL
Preparation Method:
1. Foxtail millet is soaked for 2 hr. and cooked fully.
2. Add ghee and cumin, green leaves, ginger, leaves, red chilli, curry
leaves and sauté them in a pan.
3. Add cooked foxtail and grated coconut and cook for two min.
4. Add salt as per taste and serve hot.
Ingredients: • Foxtail millet- 1 cup
• Coconut grated - 1 cup
• Ghee - 2 tbsp.
• coriander leaves - 2 tbsp.
• salt – as desired.
MILLET
MILLET RECIPE DIARY, 2019 FOXTAIL
Foxtail Coconut Rice MILLET
Ingredients:
• Foxtail Millet - 1 1/2 cup
• Onion sliced – 2, Carrots - 1/2 inch pieces (2)
• French beans - 1/2 inch pieces (15)
• Green peas shelled - 1 cup, Salt – as desired
• Green cardamoms – 8
• black cardamom – 1. cloves – 15
• Cinnamon - 1/2 inch stick
• Bay leaf – 1
• Caraway seeds (shahi jeera) - 1/2 tbsp.
• Ginger-garlic paste - 1 1/2 tsp.
• Turmeric powder – 1 tsp.
• Red chilli powder- 1 tsp.
• Coriander powder- 1 tsp.
• Tomatoes - 1 cup,
• Garam masala powder- 1 tsp.
• Lemon juice - 1 tsp.
• Food colour- a pinch (If desired)
• Fresh coriander leaves chopped - 2 tsp.
• Fresh mint leaves chopped - 2 tsp.
MILLET RECIPE DIARY, 2019 FOXTAIL
Foxtail Biryani MILLET
Preparation Method:
1. Boil Foxtail millet in four cups of salted boiling
water with cardamom, cloves and cinnamon,
until three-fourth done. Drain excess water and set aside.
2. Boil all the chopped vegetables and keep aside.
3. Add green cardamoms, cloves, black cardamom and cinnamon
along with bay leaf and caraway seeds and roast in a thick
bottom pan.
4. Add tomatoes, ginger-garlic paste, deep fried onions, carrot,
French beans, and boiled green peas. Sprinkle salt, cover and
cook on medium heat for two minutes.
5. Add turmeric powder, red chilli powder, coriander powder,
garam masala powder and mix well. Simmer for two minutes.
6. Arrange a layer of millet at the top over that arrange half the
cooked vegetables.
7. Sprinkle fried onions, lemon juice, food colour mixed in milk
garam masala powder, the coriander leaves and the mint leaves.
8. Cover with a lid and cook. Let it stand for five minutes. Serve
hot.
9. NOTE: For chicken biryani in the place of vegetables chicken is to
be substituted, remaining whole procedure is same.
MILLET RECIPE DIARY, 2019 FOXTAIL
Ingredients:
• Foxtail millet flour – 1 cup
• Maida – 1 cup, Milk – 15 ml
• Salt – 1 g, Yeast – 2 g
• Sugar – 5 g, Water – 30 ml
• Egg-1 and oil – for greasing
Preparation Method:
1. In a large bowl, dissolve yeast in warm water. Add the sugar, salt, oil
keep aside for2 minutes.
2. Add the foxtail millet flour, maid a, milk and mix them into a smooth
dough.
3. Knead until smooth and elastic, about 8 to 10 minutes and place in a
greased bowl.
4. Cover and let rise in a warm place until doubled, about1 ½ hrs. and set
the oven temperature to 190°C.
5. After 1 ½ hr. punch down the dough on to a floured surface.
6. Shape them into a loaf and place in a greased loaf pan and bake
themat190°Cfor15 to 20 min.
7. Remove from pan and cool them and cut them into loaves and pack.
MILLET RECIPE DIARY, 2019 FOXTAIL
Foxtail Bread MILLET
Ingredients:
• For masala powder - coriander seeds
• Red dry chillies, Chana dal
• Fenugreek seeds
• For sambar - cooked toor dal - 1 cup, Lemon – 1
• Tamarind – 1, Small onion- 5-7
• Mixed vegetables - 2 cups (carrot, Drumstick, Beans
and potato)
• Oil - 2 tsp.
• Curry leaves – 10, Mustard seeds - 1/4 tsp.
• Turmeric powder - 1/4 tsp. Broken red chillies – 2.
• Asafoetida- a generous pinch, Salt to taste
• Coriander leaves - 1 tsp.
• Foxtail millet - 1 cup
• Water - 2 cups
• Salt - a pinch
• Coriander leaves - 2 tbsp.
MILLET RECIPE DIARY, 2019 FOXTAIL
Foxtail Bisi Bele Bath MILLET
Preparation Method:
1. Add tamarind water, vegetables, salt and sambar spice powder
in a pressure cooker and cook till two whistles.
2. Cook the foxtail millet, toor dal, turmeric powder, salt and
water in another pressure cooker until two whistles.
3. For seasoning, sauté mustard seeds, cumin seeds, red chilli,
curry leaves in ghee and keep aside.
4. Add the spicy vegetable tamarind curry to the cooked millets
and mix together till a mishmash.
5. Add the seasoning and transfer the Bisi Bele bath to a serving
bowl. Sprinkle the chopped coriander and serve hot.
MILLET RECIPE DIARY, 2019 FOXTAIL
BARNYARD MILLET
Barnyard Millet Cutlet Barnyard Maheri Barnyard Indiana Barnyard Pudina Rice Barnyard Payasam Barnyard Millet Pizza
RECIPIES LIST
BARNYARD MILLET
Barnyard millet is a good source of protein, which is highly digestible and is an excellent source of dietary fibre with good amount of soluble and insoluble fractions. The carbohydrate content of barnyard millet is low and slowly digestible, which makes the barnyard millet a nature’s gift for the modern mankind who is engaged in sedentary activities. In it millet the major fatty acid is linoleic acid followed by palmitic and oleic acid. It also shows a high degree of retro gradation of amylase, which facilitates the formation of higher amounts of resistant starches. Hence it can be potentially recommended for the patients with cardiovascular disease and diabetes mellitus. Barnyard millet is most effective in reducing blood glucose and lipid levels. In today’s scenario of increased diabetes mellitus, this millet could become an ideal food. It is also an appropriate food for patients intolerant to gluten which causes celiac disease.
Barnyard
MILLET RECIPE DIARY, 2019 BARNYARD
Barnyard Indiana Ingredients:
• Barnyard millet – 150 g
• Small dices of vegs. (carrots,French beans
cauliflower and green peas) – 150 g
• Salt – to taste
• Green chilli chopped – 15 g
• Ghee – 50 g,
• Curry powder – 2 tsp.
• Coriander leaves, - as required
• Asafoetida – a pinch
• Cumin seed – 2 g and water– ½ cup.
Preparation Method:
1. Clean and soak the millet in water for 15 min
2. Heat ghee in cooker, add cumin, asafoetida and diced
vegetables along with curry powder and sauté.
3. Add pre soaked millets and mix well
4. Add water, salt and pressure cook with one whistle
5. Open and garnish with ghee, chopped coriander leaves and
serve hot Source: ICAR-CIAE, Bhopal
MILLET RECIPE DIARY, 2019 BARNYARD
MILLET
Barnyard Pudina Rice
Ingredients:
• Barnyard millet - 1 cup, Water – 2 cups, Onion-1
• carrot- 1 cup, Tomato – 2
• Curry leaves- 1 spring bay leaf - 1; pudina (mint) chutney: Mint
leaves - 1cup
• Coriander leaves - 1/4 cup, green chilli-1, cloves – 1, garlic – 1
• Ginger - 1/2 inch and salt to taste and oil – 2 tbsp.
Preparation Method:
1. Cook barnyard millet in a pressure cooker with water, salt to taste
and bay leaf at medium flame for1 whistle.
2. Prepare mint chutney with minimum water. Chop all the vegetables.
3. In a hot pan, take 1 tsp of oil. Add whole spices to it and fry for a
minute.
4. Add chopped onion and fry till translucent.
5. Add chopped carrots and stir well, add mint chutney. Cook the
chutney till the raw taste of mint and coriander disappears. Add salt
to taste.
6. Add the cooked barnyard millet and mix evenly. Remove from flame.
7. Serve hot with some Raitha.
MILLET RECIPE DIARY, 2019 BARNYARD
MILLET
Preparation Method:
1. Cook together barnyard millet, saffron and milk on
slow heat until the millet get smashed.
2. Add sugar and stringently to cook payasam.
3. Heat ghee in a pan add all dry fruits and roast until
golden colour and add to the cooked payasam.
4. It can be served hot or cold. Source.
Barnyard Payasam
Ingredients:
• Barnyard millet – 150 g,
• Sugar – 250 g
• Milk – 250 ml
• Saffron – 4-5 threads
• Dry fruits (cashew,
almond and pista) – 50 g
and ghee – 30 ml.
MILLET RECIPE DIARY, 2019 BARNYARD
MILLET
Barnyard Millet Pizza
Ingredients:
• Pizza base: Barnyard millet, ½ cup
• Maida - ½ cup, baking soda - ½ tsp.
• Salt - as required
• Oil - 1-2 tsp. (for cooking the crusts),
• Water - if needed; millet crust pizza –Onions
• Green capsicum, Tomatoes cubed - 1/3 cup,
• Sweet corn kernels - a few tomato sauce - 1/3 cup and
mozzarella cheese - as required
MILLET RECIPE DIARY, 2019 BARNYARD
MILLET
Preparation Method:
1. Soak the millet in enough water for at least an hour and grind
into a smooth paste.
2. Add baking powder, maida along with salt and mix well (you
can also ferment the batter in a warm place for 6 hrs.)
3. Heat a flat pan. Pour a ladle full of the prepared batter – don’t
spread it. Spread few drops of oil all around the crust, cook
and flip it to the other side.
4. Pre-heattheovenat180°Cforabout 5-7 min.
5. Meanwhile, line a baking tray with aluminium foil or
parchment paper. Place these prepared pizza crusts on the
baking tray.
6. Spread the tomato sauce and mozzarella cheese over the
sauce. Place cubed onions, capsicum and sweet corn all over
the pizza.
7. Bake/Grill at 180°C for about 7-10 min. , until the cheese is
bubbly and the vegetables are toasted.
8. Serve hot with red chilli flakes and mixed Italian herbs on top!
NOTE: There can be a few cracks over the edges of the pizza
crust as it is gluten free, but that does not hamper the taste
MILLET RECIPE DIARY, 2019 BARNYARD
FINGER MILLET
Onion Chapati Finger Millet Laddu Finger Millet Muruku Ragi Mudde Ragi Chocolate Pudding Ragi Vermicelli Kheer Ragi Vermicelli Upma Finger Millet Cake
RECIPIES LIST
FINGER MILLET
It is an annual plant extensively grown as cereal in the dry areas of India, especially in the southern part. It contains high amounts of calcium, proteins with well-balanced essential amino acids along with vitamin A, vitamin B and phosphorous. Its high fibre content prevents constipation, high blood pressure and intestinal cancer. Finger millet is commonly used in South Indian Kitchens. It is rich in calcium, about ten times that of rice or wheat. It is an important ingredient in the food of babies, as it contains plenty of calcium and iron. Protein content in finger millet is high making it an important factor in preventing malnutrition. Also making it an ideal food for diabetics as it has demonstrated ability of controlling blood glucose levels & hyperglycaemia.
Finger
MILLET RECIPE DIARY, 2019 FINGER
Onion Chapati (Finger Millet)
Ingredients:
• Finger millet flour - 1 cup ,
• Onion,
• Salt,
• Green chilli,
• Curd,
• Water,
• Coriander and oil - as required.
Preparation Method:
1. Add all the ingredients and knead it to a soft dough.
2. Heat a pan, grease it with oil.
3. Now make equal size balls of the dough and make small roti with
hand by applying little oil to your palms.
4. Transfer it to the pan and cook it on a low flame. Once done flip
it over the other side.
5. The prepared roti can be enjoyed with curd, pickle or any curry
MILLET RECIPE DIARY, 2019 FINGER
MILLET
Finger Millet Laddu
Ingredients:
• Finger millet flour- 1 cup,
• Sugar- 1/2 cup powdered,
• Ghee - 3 tsp,
• Milk – 1/4 cup,
• Cardamom powder-1 tsp,
• Coconut gratings
• dry fruits – as required
chopped finely
Preparation Method:
1. Finger millet flour until roasted aroma appears.
2. Roast dry fruits in ghee, heat milk and melt the
jaggery.
3. Add all roasted ingredients together and mix well.
4. Shape into round lemon sized balls manually and
serve.
MILLET RECIPE DIARY, 2019 FINGER
MILLET
Finger Millet Muruku
Ingredients:
• Finger millet flour – 1 cup,
• Rice flour – 1 cup,
• Sesame seeds – 2 tsp,
• Turmeric – 1/2 tsp,
• Salt – 1 tsp,
• Chilli powder – 2 tsp,
• Tymol seeds – 1/2 tsp; water – as
required; oil – for frying.
Preparation Method:
1. Prepare dough wit al l ingredients and water.
2. Fill the dough in hand operated muruku
making machine
3. Prepare 3-4 rounds of muruku on a cloth
4. Fry the prepared muruku in oil. Put the flame
on low to ensure proper frying
5. After frying put the muruku on paper and cool
it and serve as evening snack.
MILLET RECIPE DIARY, 2019 FINGER
MILLET
Ragi Mudde
Ingredients:
• Finger millet flour- 1/4 cup
• water- 1 cup
• Pinch of salt (only if needed)
MILLET RECIPE DIARY, 2019 FINGER
MILLET
Preparation Method:
1. Mix about 2 tsp of finger millet flour with water.
2. In an aluminum or thick-bottomed utensil, boil water and
add salt.
3. Add finger millet flour and water mixture and stir
continuously.
4. Add the remaining finger millet flour and simmer for 3-4
minutes.
5. Transfer half of liquid to a utensil.
6. Stir the paste till it becomes an uniform paste without lumps
add the transferred liquid again to the mixture
7. Cover the utensil and cook in sim mode foranother2-3
minutes.
8. Roll the paste into a ball
9. Soft finger millet mudde or soft finger millet ball is ready.
10. Serve hot with sambar or chutney
MILLET RECIPE DIARY, 2019 FINGER
Ragi Chocolate Pudding
Ingredients:
• Finger millet rawa – 1/4 cup,
• Finger millet f lour– 1/4 cup,
• Water– 3/4 cup,
• Salt – a pinch,
• Boiled milk – 1/4 cup,
• Chocolate chopped – 1/4 cup
and chopped nuts – 1 tsp
Preparation Method:
1. Boil water with a pinch of salt and add the finger millet rawa to the
boiling water and add milk to the mixture
2. Add the finger millet flour to it and do not stop stirring, else lump
swill form.
3. Keep stirring for 2 minutes and add chopped dark chocolate mix
and stir well.
4. Serve hot or cold with chopped nuts.
MILLET RECIPE DIARY, 2019 FINGER
MILLET
Ragi Vermicelli Kheer
Ingredients:
• Finger millet vermicelli – 1 cup,
• Dry fruits,
• Ghee,
• Water,
• Sugar,
• Milk and cardamom powder- as
required.
Preparation Method:
1. Boil milk in a thick bottomed pan.
2. Roast dry fruits, finger millet vermicelli in ghee
separately
3. Boil milk and add roasted vermicelli and cook for 3 min.
add sugar and mix well.
4. When contents starts boiling, add cardamom powder
and dry fruits.
5. Cool and serve
MILLET RECIPE DIARY, 2019 FINGER
MILLET
Ragi Vermicelli Upma Ingredients:
• Finger millet vermicelli - 1 cup,
• Chopped onions,
• Green chillies,
• Mustard seeds,
• Black-gram dal,
• Curry leaves,
• Ground nut,
• Water and oil – as required.
Preparation Method:
1. Roast the finger millet vermicelli in little oil
2. Make seasoning with mustard seeds, black-gram dal,
cumin, ground nuts and curry leaves
3. Pour water and boil, add salt to taste
4. Cook vermicelli in above boiled water and serve hot.
MILLET RECIPE DIARY, 2019 FINGER
MILLET
Finger Millet Cake
Ingredients:
• Finger millet flour- 100 g,
• Essence - 3 ml, Fat – 100 g,
• Baking powder –3 g,
• Egg - 2 cocoa powder – 5 g,
Sugar – 100g,
• Salt – 2 g and milk - 20ml
Preparation Method:
1. Pre heat oven to 180°C, sieve all dry ingredients thrice for uniform
mixing.
2. Sugar powder and egg whites are to be beated well and add milk,
essence, egg yolk and mix well.
3. Add finger millet flour, salt, cocoa powder and baking powder and
make into fine batter.
4. Put the batter in baking bowl and place in the oven at 180°C for 25-
30 min.
5. Take the cake out and wait for 10 min until it cools.
6. The cake is removed from mould after at least 15 min. cut into
pieces and serve.
MILLET RECIPE DIARY, 2019 FINGER
MILLET
KODO MILLET
Kodo Millet Upma Kodo Millet Methi Rice Kodo Millet Pulao Kodo Coriander Rice Kodo millet Payasam Kodo Millet Adai
RECIPIES LIST
KODO MILLET
Kodo millet was domesticated in India almost 3000 years ago. It is an annual tufted grass that grows up to 90 cm high. The grain is enclosed within hard, corneous, persistent husks that are difficult to remove. It has the highest dietary fibre amongst all the millets. It forms the main stay of the dietary nutritional requirements. It has high protein content (11%), low fat (4.2%) and very high fibre content (14.3%). Kodo millet is very easy to digest, it contains a high amount of lecithin and is excellent for strengthening the nervous system. It is rich in B vitamins, especially niacin, B6 and folic acid, as well as the minerals such as calcium, iron, potassium, magnesium and zinc. It contain no gluten and is good for people who are gluten intolerant. Regular consumption of kodo is very beneficial for postmenopausal women suffering from signs of cardiovascular disease, like high blood pressure and high cholesterol levels.
Kodo
MILLET RECIPE DIARY, 2019 KODO
Kodo Millet Upma
Ingredients:
• Kodo millet grain - 1 cup,
• Chopped onions, Green chillies,
• Carrot, Beans,
• Potato ginger, Mustard seeds,
• Black-gram dal,
• Bengal gram dal, Curry leaves,
• Water and oil – as required.
MILLET RECIPE DIARY, 2019 KODO
MILLET
Preparation Method:
1. Wash kodo millet two or three times, then drain the
water completely and keep it aside.
2. Chop onions, green chillies and veggies finely. Grate
the ginger.
3. Heat the oil in a pressure cooker, add mustard seeds
when it splutters, add black-gram dal, chana dal,
curry leaves and green chillies.
4. When dal turns golden brown add onions, ginger,
turmeric, sauté till onions turns golden brown.
5. Add carrots, beans, and potato sauté for 2 to 3
minutes. Then add kodo millet, sauté for 1 minute, till
everything combines.
6. Then add water and salt. When water starts boiling
close the lid, and cook in moderate flame for 3
whistles.
7. When pressure subsides, open the lid and serve hot
with any type of chutney or sambar.
MILLET RECIPE DIARY, 2019 KODO
Kodo Millet Methi Rice
Ingredients:
• Kodo millet - 1 cup,
• water – 3 cup,
• Chopped methi
leaves - 2 cups,
• Chopped onions -
1/2 cup,
• Chopped tomatoes -
1/2 cup,
• Ginger garlic paste -
2 tsp,
• Green chillies – 3,
• Curry leaves – 8,
• Salt – to taste;
• whole spices:
• bay leaf – 1
• clove – 2
MILLET RECIPE DIARY, 2019 KODO
MILLET
Preparation Method:
1. Wash kodo millet rice and keep it aside. Chop all vegetables and
keep it ready.
2. Wash the methi leaves and chop the methi leaves.
3. Heat a teaspoon of oil in a pressure cooker. Add the whole spices
and fry for a few minutes. Add curry leaves, chopped onions and
fry till translucent.
4. Add green chillies and ginger garlic paste and fry for a few
minutes.
5. Add 3 cups of water and when water comes to a boil, add kodo
millet rice, chopped methi leaves and cook till 1 whistle in
medium flame
6. Serve hot with some raitha.
MILLET RECIPE DIARY, 2019 KODO
Kodo Millet Pulao
Ingredients:
• Kodo millet - 1 cup,
• water - 1 & 1/2 cups,
• Chopped carrot,
• Beans,
• Green peas - 1 cup,
• Onion – 1,
• Ginger garlic paste - 1 tsp,
• Green chilli – 2,
• Mint leaves – 12,
• Salt - as needed;
• To temper:
• Ghee/ oil - 3 tsp,
• Cinnamon - 1 inch piece,
• Fennel seeds - 1 tsp
• bay leaf - 1
MILLET RECIPE DIARY, 2019 KODO
MILLET
Kodo Coriander Rice
Ingredients:
• Kodo millet - 1 cup
• water – 2 cups
• Onion-1
• Carrot - 1 cup
• Tomato – 2
• Curry leaves- 1
• spring bay leaf – 1
• Coriander Chutney:
• Coriander leaves - 1 cup, mint leaves - 1/4 cup,
• Green chilli-1,
• Cloves – 1,
• Garlic – 1,
• Ginger - 1/2 inch and salt to taste and oil – 2 tsp.
MILLET RECIPE DIARY, 2019 KODO
MILLET
Preparation Method:
1. Cook kodo millet rice in a pressure cooker with water, salt
to taste and bay leaf at medium flame for1 whistle.
2. Prepare coriander chutney with minimum water. Chop all
the vegetables.
3. In a hot pan, take 1 tsp of oil. Add whole spices to it and
fry for a minute.
4. Add chopped onion and fry till translucent.
5. Add chopped carrots and stir well, add mint chutney.
Cook the chutney till the raw taste of coriander
disappears. Add salt to taste.
6. Add the cooked kodo millet and mix evenly. Remove from
flame. NOTE: Millet rice has to cool otherwise it will
become mushy.
7. Serve hot with some raitha Source
MILLET RECIPE DIARY, 2019 KODO
Preparation Method:
1. Cook together kodo millet, saffron and milk on slow
heat until the millet get smashed.
2. Add sugar and stirgently to cook payasam.
3. Heat ghee in a pan add all dry fruits and roast until
golden colour and add to the cooked payasam.
4. It can be served hot or cold. Source: ICAR-CIAE, Bhopal
Kodo millet Payasam
Ingredients:
• Kodo millet – 150 g,
• Sugar – 250 g,
• Milk – 250 ml,
• Saffron – 4-5 threads,
• Dry fruits (cashew,
• Almond and pista) – 50 g
• ghee – 30 ml.
MILLET RECIPE DIARY, 2019 KODO
MILLET
Kodo Millet Adai
Ingredients:
• (To soak) kodo millet – 1/2 cup,
• Toor dal–¼ cup, Channa dal – ¼ cup,
• Moong dal – 1 tsp and urad dal – 1 tsp; (For Seasoning)Red
chillies – 2,
• Fennel seeds - 1 tsp(optional), Small onion - 1/4 cup chopped
finely.
• Curry leaves - few torn into pieces, Coriander leaves - 1 tbsp,
• Mint leaves - 1 tbsp finely chopped and salt- to taste
MILLET RECIPE DIARY, 2019 KODO
MILLET
Preparation Method:
1. Take soaking ingredients and soak for 4 hrs. Drain
water and set aside.
2. Take red chillies and fennel seeds in a mixer, add little
of mixed millet mixture and grind it to a coarse
mixture.
3. Add chopped onion, coriander leaves and required
salt. The batter should be slightly runny in between idli
and dosa batter consistency.
4. Heat the adai (or dosa pan) pan, grease with little oil,
make round adai and cook till golden brown and
crispate the edges and add onion and ginger garlic
paste.
5. Add the chopped veggies, mint leaves and salt.
6. Serve hot garnish with coriander leaves.
7. Serve hot with any chutney of your choice.
MILLET RECIPE DIARY, 2019 KODO
PROSO MILLET
Proso Millet Rawa Idli Proso Millet Khaja Proso Millet Burfi Proso Millet Samosa Proso Millet Payasam
RECIPIES LIST
PROSO MILLET
Proso millet is a short season crop that grows in low rainfall areas. This millet can be cultivated along with red gram, maize and sorghum. it releases energy over a longer period of time after consumption allowing one to work from morning to evening without getting tired. The same is not true with rice. This has much protein crude fibre, minerals and calcium. Health benefits of proso millet comes from its unique properties. It is completely gluten free and has significant amounts of carbohydrate and fatty acids. It is cheaper source of manganese as compared to other conventional sources like spices and nuts. It contains high amounts of calcium which is essential for bone growth and maintenance. It has been shown to reduce cholesterol levels and also reduce the risk of heart diseases. It also prevents breast cancer among other diseases
Proso
MILLET RECIPE DIARY, 2019 PROSO
Proso Millet Rawa Idli
Ingredients:
Proso milletidli rawa- 1 cup,
• Urad dal – 1 cup
• salt – to taste
MILLET RECIPE DIARY, 2019 PROSO
MILLET
Preparation Method:
1. Soak urad dal in water for 4-6 hr and drain out
the water and grind it
2. To the batter, add one cup of proso millet idli
rawa, salt and allow to ferment over night.
3. Pour out the batter into idli moulds and cook in
idli cooker for7- 10 min.
4. Serve hot with coconut chutney and sambar.
MILLET RECIPE DIARY, 2019 PROSO
Proso Millet Khaja
Ingredients:
• Proso millet flour – ½ cup,
• Maida– ½ cup,
• Sugar – ½ tsp and oil– for frying
Preparation Method:
1. Prepare dough with proso millet flour and maida. Add small
quantity of hot oil while dough making.
2. Roll the roti from the dough into 1 inch thickness and roll into
the center.
3. Cut the roll into small shapes (khajas).
4. Add sugar to water and boil till single thread consistency.
5. Fry the prepared khaja in oil.
6. Excess oil is drained and put it on tissue paper.
7. Add the prepared khajas in sugar and soak for 5 min and serve.
MILLET RECIPE DIARY, 2019 PROSO
MILLET
Proso Millet Burfi
Ingredients:
• Proso millet flour - 1 cup,
• Powdered jaggery - ½ cup,
• Ghee - 2 tsp,
• Water- ¼ cup,
• Cardamom powder - 1/8 tsp and sliced almonds - 1 tsp
Preparation Method:
1. Grease a plate with ghee and keep it aside.
2. Heat the jaggery in a pan with ¼ cup of water till single thread
consistency. Keep i t aside.
3. Add little ghee in a pan and add proso millet flour and fry until
nice aroma comes.
4. Then add the jaggery syrup and cardamom powder and mix it
quickly.
5. Add remaining ghee and stir continuously for 2-3 min or till the
mixture leaves the sides of the pan.
6. Spread it in a greased plate and garnish with chopped nuts. Allow
it to cool down and cut the min to small pieces.
7. Healthy and yummy proso millet burfi is ready
MILLET RECIPE DIARY, 2019 PROSO
MILLET
Proso Millet Samosa
Ingredients:
• Proso millet flour – 1 cup,
• Maida – 1 cup,
• Potatoes – 1 cup,
• Boiled peas,
• Onions,
• Green chillies and curry leaves.
MILLET RECIPE DIARY, 2019 PROSO
MILLET
Preparation Method:
1. Take one cup of proso millet flour and one cup of maida.
Mix well and add required amount of water to make
dough.
2. Make small chapatti balls and spread the dough with
roller stick and cut in to half’s.
3. Mash boiled potatoes, add chopped onions, green chilies
and curry leaves.
4. Make seasoning with chopped onions, green chilies,
curry leaves and boiled mashed potatoes, boiled peas
and salt to taste.
5. Fill the above mixture in each half fold in triangular
shape and deep fry
6. Serve hot with chutney or tomato sauce.
MILLET RECIPE DIARY, 2019 PROSO
Proso Millet Payasam
Ingredients:
• De-hulled proso millet - 1
cup,
• Dry fruits,
• Ghee,
• Water,
• Sugar,
• Milk,
• Cardamom powder– as
required
Preparation Method:
1. Cook the de-hulled proso millet in boiling water for 5 min.
2. Roast dry fruits in ghee
3. Boil the milk and then add the cooked millet, add sugar and
stir slowly for10-15 minutes until it is cooked.
4. Add cardamom powder and decorate with cashew nuts and
other dry fruits.
5. Serve hot as a traditional sweet.
MILLET RECIPE DIARY, 2019 PROSO
MILLET
PEARL MILLET
Onion Muthias Pearl Millet Upma Pearl Millet Roti Pearl Millet Pakoda Pearl Millet Halwa Pearl Millet Pesarattu Pearl Millet Khichidi
RECIPIES LIST
PEARL MILLET
Pearl millet plant was probably domesticated as a food crop some 4000 to 5000 years ago along the southern margins of the central highlands of the Sahara. It has since become widely distributed across the semiarid tropics of Africa and Asia. Pearl millet has traditionally been an important grain, forage, and Stover crop primarily in the arid and subtropical regions of many developing countries. Pearl millet is well adapted to growing areas characterized by drought, low soil fertility, and high temperature. Because of its tolerance to difficult growing conditions, it can be grown in areas where other cereal crops, such as maize or wheat, would not survive. This millet possess phytochemicals that lower cholesterol. It also contains foliate, magnesium, copper, zinc and vitamins E and B-complex. It has high energy content compared to other millets. It is also rich in calcium and unsaturated fats which are good for health.
Pearl
MILLET RECIPE DIARY, 2019 PEARL
Onion Muthias (Pearl millet)
Ingredients:
• Pearl millet - 1 cup,
• Onions chopped,
• Turmeric,
• Chilli powder,
• Coriander,
• Cumin seeds,
• Ginger-green chilli paste,
• Baking soda,
• Salt and oil – as required.
Preparation Method:
1. Combine all ingredients and mix well and knead into a semi-
soft dough.
2. Apply a little oil and shape into cylindrical and cut into slices.
3. Heat the remaining oil in a non stick pan and add the
mustard seeds.
4. Shallow fry the pieces in oil and season with cumin seeds.
5. Serve hot garnished with coriander.
MILLET RECIPE DIARY, 2019 PEARL
MILLET
Pearl Millet Upma
Ingredients:
• Pearl millet rawa - 1 cup,
• Chopped onions,
• Green chillies, Carrot, Beans,
• Potato ginger,Mustard seeds,
• Black-gram dal, Bengal gram dal,
• Curry leaves,
• Water and oil – as required.
MILLET RECIPE DIARY, 2019 PEARL
MILLET
Preparation Method:
1. Roast pearl millet rawa till it turns brown.
2. Season with chopped onions, green
chillies, veggies, finely black gram dal,
chana dal, curry leaves mustard seeds,
curry leaves and green chillies.
3. Add carrots, beans, and potato sauté for 2
to 3 minutes.
4. Add water and add roasted rawa cook
well till it becomes soft and serve hot
MILLET RECIPE DIARY, 2019 PEARL
Pearl Millet Roti
Ingredients:
• Pearl millet flour - 1 cup,
• Water - as required
Preparation Method:
1. Add hot water to the sieved
pearl millet flour. Knead
into smooth soft dough.
2. Make round ball and spread
it into round shape on
polythene sheet by rolling
stick or by hand pressing
with palm.
3. Bake the roti properly on
both the sides .
4. Serve hot with any curry or
dal.
MILLET RECIPE DIARY, 2019 PEARL
MILLET
Pearl Millet Pakoda
Ingredients:
• Chopped onion,
• Green chilli; pearl millet flour – 1 cup,
• Bengal gram flour – 1/2 cup; chilli
powder and salt –as required.
MILLET RECIPE DIARY, 2019 PEARL
MILLET
Preparation Method:
1. Mix pearl millet sorghum flour, bengal
gram flour, chopped onion, green
chilli, chilli powder, salt and water
with medium batter consistency.
2. Fry the batter in oil with the required
shapes.
3. Excess oil is removed in a tissue.
4. This is served as evening snack along
with tomato sauce.
MILLET RECIPE DIARY, 2019 PEARL
Pearl Millet Halwa
Ingredients:
• Pearl millet flour– 1 cup,
• Jaggery – 1 cup,
• Butter- 1 cup and milk - 1 cup
Preparation Method:
1. In one pan roast pearl millet flour in ghee until the
aroma and color changes.
2. Add milk to the mixture and cook
3. Add the melted jaggery, ghee and mix well without
formation of lumps till thick consistency.
4. Pour the prepared batter in a mould and allow to set.
MILLET RECIPE DIARY, 2019 PEARL
MILLET
Pearl Millet Pesarattu
Ingredients:
• Pearl millet-1 cup,
• Whole green gram -1 cup,
• Red chillies-4, Green chillies – 2,
• Chopped onion -2-3, Ginger - 1/2 inch,
• Salt to taste and coriander leaves chopped - 2 tsp
Preparation Method:
1. Soak pearl millet and whole green gram together for 5-6
hr and grind them grind them to batter consistency and
ferment for 3-4 hr.
2. Grind red chillies, green chillies, ginger, needed salt and
add to the batter along with finely chopped onions and
coriander leaves.
3. Heat a tawa on medium flame and put pesarattu.
4. Flip the pesarattu to the other side for cooking on both
sides.
5. Once cooked remove from tawa and serve hot with any
chutney/ sambar.
MILLET RECIPE DIARY, 2019 PEARL
MILLET
Pearl Millet Thalipeeth
Ingredients:
• Pearl millet flour- 1 cup,
• Rice flour2 tsp,
• Onions - 1 finely chopped,
• Green chillies - 1 to 2 (optional),
• Garlic paste - 1/2 tsp (optional), Salt to taste,
• Coriander – (2-3) tsp finely chopped,
• Oil - for cooking,
• Warm water- to knead and ajwain - 1/2 tsp
Preparation Method:
1. Mix all ingredients by adding warm water and knead into a dough
2. Make small (golf ball size) rounds of the dough and on plastic
sheet apply some oil and press it into a flat circle and create hole
in the center.
3. The thalipeeth shouldn't be too thin, as it may break.
4. Shallow fry in a pan.
5. Remove on paper napkin, serve hot with chutney, sauce or pickles.
MILLET RECIPE DIARY, 2019 PEARL
MILLET
Pearl Millet Khichidi
Ingredients:
• Pearl millet - 1 cup,
• Moong dal - 1 cup,
• Potato,
• Carrot,
• Beans,
• Green peas,
• Salt, Oil,
• Onion,
• Green chillies,
• Tomato, Asafoetida,
• Cumin seeds,
• Mustard seeds,
• Ginger garlic paste,
• Red chili powder,
• Coriander powder,
• Turmeric powder,
• 2 tbsp - chopped coriander leaves,
• Lemon juice - as required.
MILLET RECIPE DIARY, 2019 PEARL
MILLET
Preparation Method:
1. Soak pearl millet grain and moong dal over night.
2. Boil all the vegetables
3. In a pressure cooker add soaked, washed pearl
millet grain, moong dal, all the vegetables, green
chilli, salt, turmeric powder and 4 cups water and
cook for 3-4 whistles.
4. In a pan sauté onion, green chilli, asafoetida,
cumin seeds and mustard seeds in oil.
5. Add red chilli powder, and mix cooked millet grain
well, simmer for 2-3 mins, adjust salt if required.
6. Season with coriander leaves and lemon juice and
serve hot.
MILLET RECIPE DIARY, 2019 PEARL
MILLET
LITTLE MILLET
Little Millet Payasam Little Millet Curd Rice Mushroom Biryani Pudina Rice Little Tomato Rice Kodo Millet Adai
RECIPIES LIST
LITTLE MILLET
Little millet is grown throughout India and is one of the traditional crops. It is mostly mix cropped with other millets, pulses and oilseeds. It is generally consumed as rice and any recipe that demands staple rice can be prepared using little millet. This species of cereal is similar in habit to the proso millet except that it is smaller. It is an annual herbaceous plant, which grows straight or with folded blades to a height of 30 cm to 1 m. The leaves are linear, sometimes with hairy lamina and membra noushairy ligules. Little millet is reported to have 37% to 38% of dietary fibre, termed as a nutraceutical and highest among cereals. Thus, it is a complete food ingredient suitable for large scale utilization as processed products, snacks, baby foods etc., and also plays a major role in propagating food security among under developed and developing countries
Little
MILLET RECIPE DIARY, 2019 LITTLE
Little Millet Payasam
Ingredients:
• De-hulled little millet – 1 cup,
• Dry fruits,
• Ghee,
• Water,
• Sugar, Milk,
• Cardamom powder– as required
Preparation Method:
1. Cook the de-hulled little millet in boiling waterfor5
min.
2. Roast dry fruits in ghee
3. Boil the milk and then add the cooked millet, add
sugar and stir slowly for10-15 minutes until it is
cooked.
4. Add cardamom powder and decorate with cashew
nuts and other dry fruits.
5. Serve hot as a traditional sweet
MILLET RECIPE DIARY, 2019 LITTLE
MILLET
Little Millet Curd Rice Ingredients:
• Little millet - 1/2 cup,
• Water - 2 cups, Curd - 3/4 cup,
• Milk - 1/4 cup, Carrot3 tbsp,
• Grated coriander leaves - 2 tsp finely chopped,
• Salt - to taste; To temper: Oil - 1 tsp,
• Mustard Seeds - 1/2 tsp, split urad dal - 1/2 tsp,
• Curry leaves – few,
• Green chilli - 1 finely chopped and ginger- 1/4 inch piece
MILLET RECIPE DIARY, 2019 LITTLE
MILLET
Preparation Method:
1. Boil water, add the millet and cook till millet becomes soft.
2. Then take the millet in a mixing bowl and mash it and add curd,
then milk and mix it up well.
3. Heat oil in a tadka pan and add the seasoning 'to temper' let it
splutter.
4. Transfer the tempering to the rice along with grated carrot,
coriander leaves and required salt. Mix well.
5. Serve chilled and garnish with carrots and coriander leaves
MILLET RECIPE DIARY, 2019 LITTLE
Mushroom Biryani (Little)
Ingredients:
• Little millet- 1 cup,
• Mushroom - 100 g,
• Onion – 1, Tomato – 1,
• Ginger garlic paste - 1 tsp,
• Turmeric powder- 1/2 tsp,
• Red chilli powder- 1 tsp,
• Garam masala - 1 tsp,
• Salt - to taste,
• Water- 2 cups (for millet) + 1/4 cup (for mushroom masala); To
grind to a paste: Coriander leaves - 1/2 cup,
• Mint leaves - 1/2 cup,
• Green chillies – 1; To temper: Ghee - 2 tsp, oil - 1 tsp,
• Cloves – 4, Cardamom – 1,
• Bay leaf – 1, Cinnamon - 1 stick,
• Star anise – 1,
• Mace - small piece,
• Fennel seeds- 1 tsp, cumin seeds - 1 tsp and curry leaves - few
MILLET RECIPE DIARY, 2019 LITTLE
MILLET
Preparation Method:
1. Dry roast the little millet for 1-2 min. Grind the under
masala with little water to a fine paste. Keep aside
2. Heat ghee and oil in a pressure cooker, add the items to
temper, and fry till aroma comes. Add the chopped onions
and fry till golden brown. Add the tomatoes, ginger garlic
paste, masalas, salt and the coriander mint paste. Mix
well.
3. Sauté well and then add the chopped mushrooms, water
and cook.
4. Once it starts to boil, add the little millet, water, few
coriander and mint leaves and pressure cook for 1 whistle.
5. Consume hot with any gravy and onion raita. NOTE: Use
fresh and clean mushrooms.
MILLET RECIPE DIARY, 2019 LITTLE MILLET RECIPE DIARY, 2019 LITTLE
Little Pudina Rice
Ingredients:
• Little millet - 1 cup,
• Water – 2 cups,
• Onion-1,
• Carrot - 1 cup,
• Tomato – 2,
• Curry leaves- 1 spring bay leaf - 1; pudina (mint)
Chutney: Mint leaves - 1cup,
• Coriander leaves - 1/4 cup,
• Green chilli-1,
• Cloves – 1,
• Garlic – 1,
• Ginger- 1/2 inch and salt to taste and oil – 2 tsp
MILLET RECIPE DIARY, 2019 LITTLE
MILLET
Preparation Method:
1. Cook little millet rice in a pressure cooker with water, salt
to taste and bay leaf at medium flame for1 whistle.
2. Prepare mint chutney with minimum water. Chop all the
vegetables.
3. Ina hot pan, take 1 tsp of oil. Add whole spices to it and fry
for a minute.
4. Add chopped onion and fry till translucent.
5. Add chopped carrots and stir well, add mint chutney. Cook
the chutney till the raw taste of mint and coriander
disappears. Add salt to taste.
6. Add the cooked little millet rice and mix evenly. Remove
from flame. NOTE: Millet rice has to cool otherwise it will
become mushy.
7. Serve hot with some raitha
MILLET RECIPE DIARY, 2019 LITTLE
Ingredients:
• Little millet- 1 cup,
• Onion-1,
• Carrot- 1 cup,
• Tomato – 2,
• Green chilli-1,
• Curry leaves- 1 spring,
• Ginger-1tsp [finely chopped],
• Mustard seeds-1 tsp,
• Bengal gram-1 tsp,
• Urad dal-1 Tsp,
• Turmeric powder - ¼ tsp,
• Red chilli powder – ¼ tsp,
• Coriander leaves-2 tsp [chopped],
• Water-1 ¾ to 2 cups,
• Salt to taste and oil – 2 tsp
MILLET RECIPE DIARY, 2019 LITTLE
Little Tomato Rice MILLET
Preparation Method:
1. Wash and littlemilletfor15 min.
2. Heat oil in a pressure cooker add mustard seed sand let it
splutter.
3. Then add Bengal gram, urad dal sauté gently then add onion,
ginger, green chilli, green peas, carrot and curry leaves sauté.
4. Add tomato, turmeric and red chilli powder mix well till soft.
5. Add water and salt and mix well and let it boil.
6. Then add little millet mix well then cover it and cook for 3
whistle.
7. Then add coriander leaves mix well and serve hot with
coconut chutney or pickle.
MILLET RECIPE DIARY, 2019 LITTLE
SORGHUM MILLET
Prevent Diabetes Aid in digestion Control cholesterol levels Detoxify the body Prevent asthma Prevent cancer Reduce blood pressure
Sorghum Annam Sorghum Dosa Sorghum Ambali Sorghum Roti Sorghum Samosa Sorghum Upma Sorghum Sangati Sorghum Kesari Sorghum Khichidi Kodo Millet Pulao Kodo Coriander Rice Kodo millet Payasam Kodo Millet Adai
RECIPIES LIST
Sorghum Chuduwa Sorghum Idli Sorghum Pongal Sorghum Biscuits Sorghum Peda Vermicelli Kheer Vermicelli Upma Cabbage Muthias Sorghum Pan Cake
Sharbat Sorghum Gorimetteelu Jeera/sweet lassi Sorghum Bhakarwadi Sorghum cake Sorghum Boondi laddu Sorghum uttapam Sorghum paraboiled wada Sorghum soup cream
SORGHUM MILLET
Sorghum is traditional staple food of the dry land regions of the world, a warm season crop intolerant to low temperatures, resistant to pests and diseases highly nutritious and a climate-compliant crop. It ranks fifth in cereals produced world-wide and fourth in India. Generally, sorghum grains act as a principal source of protein, vitamins, energy and minerals for millions of people especially in the semi-arid regions playing a crucial role in the world’s food economy. It has a nutritional profile better than rice which is the staple food of majority of the human population for its rich protein, fibre thiamine, riboflavin, folic acid, calcium, phosphorous, iron and β-carotene. Sorghum is rich in potassium, phosphorus and calcium with sufficient amounts of iron, zinc and sodium. Due to this, it is being targeted as a means to reduce malnutrition globally. It helps to control heart problems, obesity and arthritis.
Sorghum
MILLET RECIPE DIARY, 2019 SORGHUM
Sorghum Annam
Ingredients: • De-hulled sorghum grain- 1 cup
Preparation Method:
1. Cook pearled or de-hulled sorghum in the boiling water till the
grains become smooth and palatable.
2. It can also be prepared in pressure cooker for 5-10 minutes
MILLET RECIPE DIARY, 2019 SORGHUM
MILLET
Sorghum Dosa
Ingredients:
• Sorghum grain - 3 cup,
• Black gram dal - 1 cup,
• Salt and oil (for shallow fry)
Preparation Method:
1. Grind the soaked sorghum grain and black gram dal together into a
fine batter. Add salt for taste and allow it for fermentation.
2. Apply a tea spoon of oil on the preheated dosa making tawa and
pour the batter on it, spread with scoop into thin round shape. Fry
till crisp dosa is obtained.
3. Serve hot with chutney.
MILLET RECIPE DIARY, 2019 SORGHUM
MILLET
Sorghum Ambali
Ingredients:
• Sorghum flour - 1/2 cup,
• Rice starch soup and salt as required.
Preparation Method:
1. Mix sorghum flour with luke warm water carefully to
avoid formation of lumps.
2. Add rice starch soup & salt to the above mixture and
cook for15-20 min
3. Cool the drink, or else ferment for overnight in earthen
pot and can be consumed next day
MILLET RECIPE DIARY, 2019 SORGHUM
MILLET
Sorghum Roti
Ingredients: • Sorghum flour- 100 g
Preparation Method:
1. Add hot water to the sieved
sorghum flour. Knead into
smooth soft dough. Make
round ball (approx 50 g) and
spread it into round shape
on polythene sheet by using
a rolling stick or by pressing
with the palm.
2. Bake the roti properly on
both the sides of apre
heated tawa.
3. Serve hot with any curry or
dal
MILLET RECIPE DIARY, 2019 SORGHUM
MILLET
Sorghum Tawa Roti
Ingredients:
• Sorghum flour – 25 g,
• Chopped onions,
• Capsicum,
• Carrot,
• Cabbage,
• Geen chilli paste,
• Sesame seeds,
• Jeera,
• Salt – as desired and water – as Required.
Preparation Method:
1. Mix the ingredients thoroughly by adding required amount
of water to make it like chapati dough.
2. Make small balls and spread it into round using roller stick
and roast it in pre-heated tawa on both sides.
MILLET RECIPE DIARY, 2019 SORGHUM
MILLET
Sorghum Samosa
Ingredients:
• Sorghum flour – 1 cup,
• Maida – 1 cup,
• Potatoes – 1 cup,
• Boiled peas,
• Onions,
• Green chillies and curry leaves as required.
Preparation Method:
1. Take one cup of sorghum flour and one cup of maida. Mix well
and add required amount of water to make dough.
2. Make small chapati balls and spread the dough with roller stick
and cut into half’s.
3. Mash boiled potatoes, add chopped onions, green chillies and
curry leaves.
4. Make seasoning with chopped onions, green chillies, curry leaves
and boiled mashed potatoes, boiled peas and salt to taste.
5. Fill the above mixture in each half and fold in triangular shape
and deep fry.
6. Serve hot with tomato sauce or chutney.
MILLET RECIPE DIARY, 2019 SORGHUM
MILLET
Sorghum Upma
Ingredients:
• Sorghum rawa – 1 cup; bengal gram dal,
• Mustard seeds; Chopped onion,
• Green chillies,
• Carrot,
• Tomato and curry leaves – as required.
Preparation Method:
1. Roast 1 cup sorghum rawa till it turns brown.
2. Season the in another pan mustard seeds, Bengal gram dal,
onion, green chillies, carrot, tomato and curry leaves.
3. Add 3 cups water, salt and boil. Add roasted rawa slowly.
4. Cook well till it become soft at low flame and serve hot.
MILLET RECIPE DIARY, 2019 SORGHUM
MILLET
Sorghum Sangati
Ingredients:
• Sorghum rawa – 1 cup,
• Sorghum flour – 1 cup,
• Cooked rice – ¼ cup and
• salt – for taste.
PreparationMethod:
1. Add sieved sorghum rawa to the boiled water.
2. Cook at low flame for 5 min, then add sorghum flour slowly
& mix thoroughly so that lumps are not formed.
3. After10 min of cooking, add some cooked rice and mix well
and again cook for15-20 min.
4. Make that mixture into small balls
5. Serve hot with vegetable curry or chutney
MILLET RECIPE DIARY, 2019 SORGHUM
MILLET
Sorghum Kesari
Ingredients:
• Sorghum rawa – 1 cup,
• Dry fruits (cashew,
• Pista,
• Badam and rasins) – ¼ cup,
• Ghee – 1 tsp and milk – ½ cup.
Preparation Method:
1. Roast sorghum rawa and dry fruits separately in little oil/ghee to
light brown.
2. In a pan boil milk with a pinch of kesari.
3. Add fried rawa and sugar to the boiled milk and allow it for
cooking for 15 minutes.
4. Garnish it with dry fruits, and little ghee before serving hot.
MILLET RECIPE DIARY, 2019 SORGHUM
MILLET
Sorghum Khichidi
Ingredients:
• Sorghum khichidi rawa – 1 cup,
• Moong dal – ½ cup; mustard seeds,
• Chopped onions,
• Green chillies,
• Tomato,
• Curry leaves,
• Ginger garlic paste,
• Turmeric powder,
• Salt and water– as required.
Preparation Method:
1. Soak green moong dal and sorghum rawa for15 min.
2. Season with mustard seeds, onion, green chillies, ginger
garlic paste, tomatoes, curry leaves and turmeric powder.
3. Add sufficient water and salt, cook at low flame till it is
cooked properly and serve ot.
MILLET RECIPE DIARY, 2019 SORGHUM
MILLET
Sorghum Chuduwa
Ingredients:
• Sorghum flakes - 1 cup,
• Black-gram dal,
• Fried channa dal,
• Jeera,
• Ground nuts,
• Red chillies – as required; oil – for deep frying.
Preparation Method:
1. Fry the flakes in oil and keep separately
2. Heat the oil and add black gram dal, fried channa dal, jeera,
groundnuts, red chillies and fry till it turns brown, then add
chopped onions, green chilli paste and pinch of turmeric powder.
3. Now add salt to taste then fry all these ingredients together.
4. Add fried flakes to the above ingredients and mix thoroughly.
MILLET RECIPE DIARY, 2019 SORGHUM
MILLET
Sorghum Idli
Ingredients:
• Sorghum idli rawa - 3 cups
and black gram dal- 1 cup
Preparation Method:
1. Make batter with soaked
(overnight) black gram dal.
2. Mix washed sorghum fine
semolina to the batter, add salt
to t a s t e a n d a l l o w i t f o r
fermentation.
3. Pour the batter in to greased
stainless steel idli moulds and
steam for 15-20 min.
4. Serve hot with chutney
MILLET RECIPE DIARY, 2019 SORGHUM
MILLET
Sorghum Pongal
Ingredients:
• Sorghum flakes – ½ cup,
• Moong dal – ½ cup,
• Salt,
• Ground pepper,
• Cumin,
• Cashew,
• Curry leaves – as required.
Preparation Method:
1. Cook ½ cup moong dal till it becomes soft.
2. Add ½ cup flakes, 2 cups of milk and cook till it turns very soft.
3. Add salt and season with ground pepper, cumin, cashew nut,
curry leaves and serve hot.
MILLET RECIPE DIARY, 2019 SORGHUM
MILLET
Sorghum Pongal (sweet)
Ingredients:
• Sorghum flakes – ½ cup,
• Moong dal – ½ cup,
• Milk – 2 cups,
• Jaggery – 1 cup,
• Cardamom powder,
• Ghee,
• Cashew nuts,
• Dry coconut – as required.
PreparationMethod:
1. Cook ½ cup moong dal till it becomes soft.
2. Add ½ cup flakes, 2 cups of milk and cook till it turns very soft.
3. Add 1 cup jaggery and cardamom powder. Heat ghee, fry cashew
nuts, dry coconut and add to sweet pongal and serve hot.
MILLET RECIPE DIARY, 2019 SORGHUM
MILLET
Pure Sorghum Biscuit
Ingredients:
• Sorghum flour,
• Baking powder,
• Fat,
• Sugar,
• Essence and salt.
Preparation Method:
1. Mix sorghum flour, baking powder, salt and sieve it.
2. Cream fat and sugar in planetary mixer for 30 min.
3. Add sorghum flour and mix for 5 minutes.
4. Place the dough in a cookie cutter to cut into cookie shape.
5. Bake it in an oven at 150 C for 30 min, cool and pack.
MILLET RECIPE DIARY, 2019 SORGHUM
MILLET
Sorghum Peda
Ingredients:
• Sorghum flakes – 1 cup,
• Powdered sugar – 3/4 cup; ghee,
• Cashew and badam – as required
Preparation Method:
1. Roast the flakes and grind
it to fine powder.
2. Add equal quantity of
sugar to flakes powder
and mix well. Add ghee
slowly to the flakes
powder and make into
small balls.
3. Decorate with cashew or
badam.
MILLET RECIPE DIARY, 2019 SORGHUM
MILLET
Sorghum Salt Biscuits
Ingredients:
• Sorghum flour,
• Baking powder,
• Fat,
• Sugar,
• Essence and salt.
Preparation Method:
1. Creaming of fat and sugar is done in planetary mixer for 30 min.
2. Then add flour and other ingredients to the creamed mixture
3. Make the mixture in to soft dough.
4. Roll the dough and cut it into moulds.
5. O Bake the moulds at 150 C for 15- 20 minutes.
6. Then cool them for some time and pack
MILLET RECIPE DIARY, 2019 SORGHUM
MILLET
Sorghum Sweet Biscuits
Ingredients:
• De-hulled sorghum flour,
• Refined wheat flour,
• Skimmed milk powder,
• Baking powder,
• Fat,
• Sugar,
• Vanilla essence and salt.
Preparation Method:
1. Creaming of fat and sugar is done i n p l a n e t a r y m i x e r f o
r 30 min.
2. Then add flour and other ingredients to the creamed mixture.
3. Make the mixture in to soft dough.
4. Roll the dough and cut it into moulds.
5. O Bake the moulds at 150 C for 15- 20 mins.
6. Then cool them for some time and pack.
MILLET RECIPE DIARY, 2019 SORGHUM
MILLET
Groundnut Biscuits
Ingredients:
• De-hulled sorghum flour,
• Refined wheat flour,
• Skimmed milk powder,
• Salt,
• Ammonia,
• Roasted groundnut grits,
• Egg,
• Baking powder,
• Fat,
• Sugar,
• Vanilla essence and salt.
MILLET RECIPE DIARY, 2019 SORGHUM
(Sorhum)
MILLET
Preparation Method:
1. Creaming of fat and sugar is done in planetary
mixer for 30 min.
2. Then add flour, half of the groundnut grits and
other ingredients to the creamed mixture.
3. Make the mixture in to soft dough.
4. Roll the dough.
5. Sprinkle rest of the groundnut powder on the
rolled sheet.
6. Now cut the dough into moulds.
7. O Bake the moulds at 150 F for 15- 20 min and
cool them.
8. Then cool for some time and pack
MILLET RECIPE DIARY, 2019 SORGHUM
Coconut Biscuits
Ingredients:
De-hulled sorghum flour,
• Refined wheat flour,
• Skimmed milk powder,
• Salt,
• Ammonia,
• Desiccated coconut,
• Egg,
• Baking powder,
• Fat,
• Sugar,
• Vanilla essence
• salt.
MILLET RECIPE DIARY, 2019 SORGHUM
MILLET
Preparation Method:
1. Creaming of fat and sugar is done in planetary mixer
for 30 min.
2. Then add flour, half of the desiccated coconut and
other ingredients to the creamed mixture.
3. Make the mixture in to a soft dough.
4. Roll the dough.
5. Sprinkle rest of the coconut powder on the rolled
sheet.
6. Now cut the dough into moulds.
7. O Bake the moulds at 150 F for 15- 20 minutes.
8. Then cool for some time and pack.
MILLET RECIPE DIARY, 2019 SORGHUM
Vermicelli Kheer (Sorghum)
Ingredients:
• Sorghum vermicelli – ½ cup,
• Sugar – 1/4 cup, milk – ½ cup
Preparation Method:
1. Fry the vermicelli, cashew nuts and other dry fruits with fat
2. Boil the water and milk, then add roasted vermicelli. After
it is half cooked, add sugar and stir slowly for 10-15
minutes until it is cooked.
3. Add cardamom powder and decorate with cashew nuts
and other dry fruits.
4. Serve hot as a traditional sweet
MILLET RECIPE DIARY, 2019 SORGHUM
MILLET
Vermicelli Upma (Sorghum)
Ingredients:
• Sorghum vermicelli – ½ cup,
• Mustard seeds,
• Channa dal,
• Black gram dal,
• Cumin,
• Ground nuts,
• Curry leaves and salt as required
Preparation Method:
1. Roast the sorghum vermicelli in little oil
2. Make seasoning with mustard seeds, channa dal, back-
gram dal, cumin, ground nuts and curry leaves
3. Pour water and boil, add salt to taste
4. Cook vermicelli in above boiled water and serve hot.
MILLET RECIPE DIARY, 2019 SORGHUM
MILLET
Ingredients:
• Grated cabbage-1 cup,
• Sorghum flour -1 cup, Curd,
• Chopped coriander, Lemon juice,
• Ginger-green chilli paste, Grated garlic,
• Turmeric powder, Baking soda,
• Sugar and salt as required.
Preparation Method:
1. Combine all the ingredients in a bowl and knead to
make a soft dough using enough water.
2. Divide the dough into a 3 equal parts and shape each
portion into a cylindrical roll.
3. Place the rolls on a greased steaming dish and steam
for10 to 12 min. till firm.
4. Remove, cool and cut into thick slices and sauté over
a low flame till they are lightly browned.
5. Serve hot, garnished with coriander.
Cabbage Muthias (Sorghum)
MILLET RECIPE DIARY, 2019 SORGHUM
MILLET
Preparation Method:
1. Add sorghum flour and barley to cold water and
boil in simmer for 20 minutes.
2. Remove the pan from the heat and add the
peppercorns, lemon zest and sweetener.
3. Stir, cover, and cool to room temperature and chill
well.
4. Before serving, blend in the lemon or pour over ice
and garnish with acitrus twist.
Sorghum based Sharbat
Ingredients:
• Sorghum flour- 1 cup ,
• Barley 1/2 cup,
• Sugar,
• Pepper corns,
• Lemon and water– as required.
MILLET RECIPE DIARY, 2019 SORGHUM
MILLET
Ingredients:
• Sorghum flour - 1 cup,
• Maida - 1 cup,
• Chilli powder and oil - as required.
Sorghum Gorimetteelu
Preparation Method:
1. Prepare dough with sorghum flour and maida. Add
small quantity of hot oil while dough making
2. Roll the roti from the dough
3. Make shapes manually and press in between with
fingers
4. Fry the prepared gorimettalu in oil
5. Excess oil is to be drained using tissue paper before
serving.
MILLET RECIPE DIARY, 2019 SORGHUM
MILLET
Preparation Method:
1. Boil milk and cool it till lukewarm
2. Add 5 g of germinated sorghum powder and heat up and hold
for 10 min.
3. Add curd culture to it and allow it to be come curd.
4. Keep the curd in refrigerated conditions.
5. To make jeera lassi add cumin p o w d e r, s a l t a n d s t i r
continuously for 5-10 min to avoid the lumps, and then filter
whole material and chill.
6. To make sweet lassi add sugar and stir continuously for 5-10
min to avoid the lumps and chill. (If needed add rose syrup or
leechi syrup)
7. Best when served chilled.
Jeera/Sweet Lassi (Sorghum)
Ingredients:
• Germinated sorghum flour – 5 g,
• Milk – 100 ml, Curd – 2 ml,
• Sugar – as desired; cumin powder (jeera),
• Salt – as desired.
MILLET RECIPE DIARY, 2019 SORGHUM
MILLET
Preparation Method:
1. Preheat the oven to 180°C before mixing of
ingredients.
2. Mix curd, milk and oil well and add powdered sugar,
baking powder, baking soda and mix well.
3. Add essence and sorghum flour to the mixture.
4. Grease the cake tray with oil and put the cake batter
without air bubbles in to it.
5. Bake at 180°C for 30 min after which remove the
cake from the mould and serve.
Sorghum Eggless Cake
Ingredients:
• Sorghum flour – 1 cup,
• Condensed milk or powder – ½ cup,
• Oil –1 cup,
• Baking powder – 1 g,
• Powdered sugar – ¾ cup,
• Baking soda – 1 g, curd – ½ cup and
vanilla essence – 2 ml
MILLET RECIPE DIARY, 2019 SORGHUM
MILLET
Ingredients:
• Sorghum flour- 100 g,
• Vanilla essence - 3 ml, Fat – 100 g,
• Baking powder –3 g,
• Egg - 2 cocoa powder – 5 g, Sugar – 100 g,
• Salt – 2 g and milk - 20 ml
Sorghum Cake
MILLET RECIPE DIARY, 2019 SORGHUM
MILLET
Preparation Method:
1. Pre heat oven to 180°C, sieve all dry ingredients thrice for
uniform mixing.
2. Sugar powder and egg whites are to be beated well and add
milk, essence and egg yolk and mix well.
3. Add sorghum flour, salt, cocoa powder and baking powder
and make into fine batter.
4. Put the batter in baking bowl and place in the oven at 180°C
for 25- 30 min.
5. Take the cake out and wait for 10 min until it cools.
6. The cake is removed from mould, cut into pieces and serve
MILLET RECIPE DIARY, 2019 SORGHUM
Ingredients:
(Masala): Pepper - 10 g,
Sugar – 40 g,
Sesame – 50g,
Aniseed– 8 g,
Cumin – 25 g,
Almond – 10g,
Coriander – 50 g, - 15 g,
Salt – 15 g,
Chilli powder – 30g,
Poppy seed powder - 10g,
Chat masala – 8 g; (Dough) black gram
Dal - 50 g; sorghum flour– 50 g,
Bengal gram flour – 50 g,
Wheat flour – 60 g,
Oil –for frying and water–as required.
Sorghum Bhakarwadi
MILLET RECIPE DIARY, 2019 SORGHUM
MILLET
Preparation Method:
1. Prepare masala for bhakarwadi.
2. Mix all the flours with water and add oil
and knead till dough consistency and
make small balls.
3. Roll the small balls into and round shapes
and put the bhakarwadi masala onto the
round shape.
4. Roll inward and cut the roll into small
pieces.
5. Fry the small rolls in oil until golden
colour appears.
6. This can be consumed as an evening
snack.
MILLET RECIPE DIARY, 2019 SORGHUM
Preparation Method:
1. In one pan roast sorghum flour and ghee until the aroma
and colour changes.
2. Add milk to the mixture and cook
3. Add the melted jaggery, ghee and mix well without
formation of lumps till thick consistency.
4. Pour the prepared batter in a mould and allow to set.
Sorghum Halwa
Ingredients:
• Sorghum Flour – 1 cup,
• Jaggery – 1 cup,
• Butter- 1 cup and milk - 1 cup
MILLET RECIPE DIARY, 2019 SORGHUM
MILLET
Preparation Method:
1. Mix sorghum flour, whole wheat flour, powdered sugar and
butter
2. Add oil to the flour and make it into dough and roll it.
3. Cut crescent shapes of dough pieces and place it onto a greased
bakery tray.
4. Bake itinovenat150°C for 20 min for preparation of sorghum
moon biscuits.
5. Cool and pack.
Sorghum Chandravankalu (Moon biscuits)
Ingredients:
• Sorghum flour – 1 cup,
• Whole wheat flour – 1 cup,
• Sugar powder – 1 cup,
• Butter– 2 tsp and oil – 1/4 cup.
MILLET RECIPE DIARY, 2019 SORGHUM
MILLET
Sorghum Spicy Boondi
Ingredients:
• Sorghum flour– 60 g,
• Bengal gram flour – 40 g,
• Oil – for frying ; chilli powder,
• Salt,
• Curry leaves,
• Fried cashew nut and water– as required
Preparation Method:
1. Mix sorghum flour, Bengal gram flour and water till batter
consistency.
2. Put the batter onto a boondi frame and fry the boondi till
golden colour
3. Excess oil is to be removed by placing the boondi on tissue.
4. In a pan roast cashew and curry leaves in oil.
5. Add appropriate amount of salt, chilli powder, roasted
cashew nuts and curry leaves to make spicy sorghum boondi.
MILLET RECIPE DIARY, 2019 SORGHUM
MILLET
Sorghum Boondi Laddu Ingredients:
• Sorghum flour – 60 g,
• Bengal gram flour – 40 g,
• Oil – for frying; sugar – 50 g,
• Raisins, cashew nut,
• cardamom Powder,
• Ghee and water– as required
Preparation Method:
1. Mix sorghum flour, Bengal gram flour and water till batter
consistency.
2. Put the batter onto a boondi frame and fry the till boondi
golden colour.
3. Take sugar and water in a pan, and boil till a single thread
cons is teensy and add the cardamom powder and mix well.
4. Now take boondi is in a bowl, add in the sugar syrup. Make
lemon size balls and serve
MILLET RECIPE DIARY, 2019 SORGHUM
MILLET
Sorghum Uttapam
Ingredients:
• Sorghum grain– 1 cup,
• Black-gram dal – 1/4 cup,
• Ginger-green chilli paste – 1/4 tsp,
• Salt- to taste; oil – for greasing and cooking,
• Chopped tomatoes and coriander– 1 tsp.
Preparation Method:
1. Wash and soak the whole sorghum grain and black gram dal in
enough water separately overnight. Drain well.
2. Combine the whole sorghum grain, black gram dal and water in
a mixer, blend till smooth and add ginger-green chilli paste and
salt and mix well.
3. Heat the pan and grease it using ½ tsp. of oil.
4. Pour small spoon full of the batter on the pan like uttappam.
5. Sprinkle little tomatoes and coriander evenly over each
uttappam, press lightly and cook on both the sides on a
medium flame.
6. Serve hot with pickle.
MILLET RECIPE DIARY, 2019 SORGHUM
MILLET
Parboiled Wada (Sorghum)
Ingredients:
• Parboiled sorghum grain – 1 cup,
• Bengal gram flour –1/4 cup,
• Oil –for frying,
• Salt – for taste, clove – 1/4 tsp,
• Chilli powder – 2 tsp,
• Cinnamon – 1/4 tsp
Preparation Method:
1. The parboiled sorghum grain is taken and made into a
coarse paste in wet grinder or grinder.
2. Bengal gram flour, salt, clove, chilli powder and cinnamon
are added to the above mixture.
3. Small balls of the mixture are made and made into wada.
4. The wada is fried in oil.
5. Excess oil is removed using tissue paper and served with
tomato sauce or chutney.
MILLET RECIPE DIARY, 2019 SORGHUM
MILLET
Sorghum Soup Cream
Ingredients:
• Sorghum grain – 100 g,
• Bouguetgarni – 1 no,
• Roughly cut vegetables (leeks,
• Celery,
• Carrot,
• Onion and turnip) – 100 g,
• veg. stock – 1000 ml and
• seasoning – to taste
Preparation Method:
1. Clean and boil sorghum along with all the vegetables.
2. Add a sprig of bouguetgarni.
3. When all ingredients are well done remove bouguetgarni.
4. Blend it in a mixer and bring back in a pantore-boil.
5. Adjust the seasoning and add a dash of fresh cream.
6. Serve it piping hot with garlic bread.
MILLET RECIPE DIARY, 2019 SORGHUM
MILLET
SOURCES
CONTACT US 8 MILLET HOUSE PRESENTATION, 2019
IMAGES – Google images, pexels, IIMR, ICRISAT,
Freepik and others
CONTENT – Google Web, IIMR, ICRISAT and others
NOTE – All the above content and images of the presentation
are gathered from reliable internet sources. We don’t have copyrights for any of it.
CONTACT US
For enquiries : [email protected]
Website: www.8millet.com
CONTACT US 8 MILLET HOUSE PRESENTATION, 2019
Ganaay Millets Pvt Ltd. Antharyami, 8-2-268/v/9. Vivekananda
Enclave, Road No: 2, Banjara Hills,
Hyderabad. TS E-mail : [email protected]
CORPORATE OFFICE (INDIA)
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Unit 337 Trexlertown, PA
18087, USA Email :
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